Top Pot Hand-Forged Doughnuts - Mark Klebeck [11]
1 large egg plus 1 large egg yolk
2/3 cup/165 ml whole milk
Canola oil, for frying
TIME
1 hour active time, plus glazing or icing
EQUIPMENT
Doughnut cutter (or 23/4 in/7 cm and 11/4 in/3 cm round cutters)
* * *
- Sift the flour, baking powder, salt, and nutmeg together into a medium bowl, and set aside.
- In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg and egg yolk, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick.
- Add the dry ingredients to the wet ingredients in three separate additions, alternating with the milk, mixing until just combined on low speed each time. The dough will be very sticky, like very wet cookie/biscuit dough.
- Transfer the dough to a clean bowl and refrigerate, covered directly with plastic wrap/cling film, for 1 hour (or up to 24 hours).
- Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in a deep fryer, large pot, or high-sided frying pan over medium heat to 370°F/185°C. (See the frying tips.) Gently roll out the chilled dough on a counter or cutting board floured with about 1/4 cup/30 g cake/soft-wheat flour to 1/2 in/12 mm thick, or about 8 in/20 cm in diameter, flouring the top of the dough and the rolling pin with another 2 tbsp flour, or as necessary to prevent sticking—this is a soft, wet dough. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again.
- Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for about 60 seconds per side, or until deep golden brown on both sides. Drain on paper towels/absorbent paper.
PINK FEATHER BOA CAKE DOUGHNUTS
MAKES ONE DOZEN doughnuts and holes
IT WOULD BE EASY TO PREDICT THAT OUR PINK-TINGED, COCONUT-COVERED cake doughnut, named by an employee at Top Pot’s first cafe, would be the favorite among little girls, but you’d be surprised how many grown-ups like it, too. Fashion designer Vera Wang once ordered a few dozen for a bridal show in New York.
For another variation popular in Seattle, make a Chocolate Feather Boa by
substituting Simple Chocolate Icing for the Pink Icing.
* * *
23/4 cups/315 g cake/soft-wheat flour, plus more for rolling and cutting
1 tsp baking powder
1 tsp iodized salt
3/4 tsp ground nutmeg
2/3 cup/130 g sugar
2 tbsp shortening/vegetable lard, trans-fat-free preferred
1 large egg plus 1 large egg yolk
2/3 cup/165 ml whole milk
Canola oil, for frying
Pink Icing
1 cup/90 g sweetened shredded/ desiccated coconut
TIME
1 hour active time, plus icing
EQUIPMENT
Doughnut cutter (or 23/4 in/7 cm and 11/4 in/3 cm round cutters)
* * *
- Sift the flour, baking powder, salt, and nutmeg together into a medium bowl, and set aside.
- In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg and egg yolk, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick.
- Add the dry ingredients to the wet ingredients in three separate additions, alternating with the milk, mixing until just combined on low speed each time. The dough will be very sticky, like very wet cookie/biscuit dough.
- Transfer the dough to a clean bowl and refrigerate, covered directly with plastic wrap/cling film, for 1 hour (or up to 24 hours).
- Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in a deep fryer, large pot, or high-sided frying pan over medium heat to 370°F/185°C. (See the frying tips.) Gently roll out the chilled dough on a counter or cutting board floured with